Brazilian Raw Food Demo and Denison Farm Tour

As part of my part-time job as program coordinator with Agricultural Stewardship Association (ASA), I do more of what I love to do–connect people and create opportunities to reflect on the roles of food in our lives. On September 13th I prepared Brazilian raw salads at the amazing Denison Farm. Justine Denison led us on a tour of the farm. The event was a partnership between ASA and the Capital District Community Gardens (CDCG) to offer a cooking demonstration at the conserved Denison farm in Schaghticoke.

I shared  recipes and stories from growing up in Brazil. The first rice I ever cooked  was on my grandparents small farm, cooking with my grandmother and cousins. The stove was made of two bricks side by side. I tried to recreate the super sticky rice for the evening. Amy Halloran was there and wrote about on her blog. Thank you Amy! In the menu was also Curried Vegetable Slaw Beggar’s Purses, Raw Beet Carpaccio with Brazilian Vinaigrette and collard green and orange juice drink!

Raw Beet Carpaccio with Brazilian Vinaigrette
“Carpaccio de beterraba crua”
serves 6 salads or 12 appetizers
4 medium beets, peeled and thinly sliced
drizzled with about 2 tbsp olive oil
1 1/2 tbsp red wine vinegar
1/4 tsp sea salt
Sprinkle pepper
set aside
to serve, top with Brazilian Vinaigrette
optional: shaved Parmesan cheese

Brazilian Vinaigrette, “Molho vinagrete”
4 tomatoes, finely chopped
1 red bell pepper, cored, seeded, and finely chopped
1 green bell pepper, cored, seeded, and finely chopped
1 medium onion, finely chopped
1 Tablespoon of olive oil
2 Tablespoons of vinegar
Cheiro Verde: “green smell” : scallion and parsley finely chopped
salt and pepper to taste
Place all ingredients in a medium bowl; stir until well combined. Season with pepper and let stand at least 20 minutes before using.

Curried Vegetable Slaw Beggar’s Purses

3 medium carrots, peeled and grated
3 cups cabbage finally chopped
2 small apples cored, peeled and shredded 
1 bunch of parsley, finely  chopped
1 small onion, finely chopped
Rice paper for the beggar’s purses

Ellie’s Curry Mix:
2 tsp paprika, smoked if available
1 tsp turmeric powder
3-4 garlic cloves, finely chopped
1 tsp cumin powder
1 tsp coriander powder
1 tsp thyme, finely chopped
1 tsp oregano, finely chopped
1 tsp of salt
1/4 tsp black pepper
1/4 cup olive oil
1/4 cup lemon juice
In a large mixing bowl, combine grated carrot, cabbage, apples, parsley and onion. Stir well with wooden spoon to combine.
In another bowl, mix the curry and adjust seasoning. Combine with the slaw.
Soak the rice paper in water until soft. Place in a plate, add the slaw, close to make a beggar’s purse. 
Serve immediately.

Orange and Collard Green juice
“Suco de couve com laranja”
4 collard green leaves
3 cups of orange juice
honey and ginger to taste
Mix everything in the blender, strain and serve
Lemon and Collard Green juice
Juice of one lemon
3/4 cup of water
1 collard green leave
1 spring of mint
honey to taste
Mix everything in a blender, strain and serve

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